Pear Tarte Tartin

Week 4 was caramel week, and the caramel aspect of this I guess are there? Overall this seemed more like a puff pastry week with a simple caramel glaze and a side ice cream:

The recipe is well written and I didn't have an issues following along, Translation guide "plain flour" is AP flour, "double cream" is "heavy whipping cream", "caster sugar" is super fine sugar, I used Bartlett pears and they worked well.

Ingredients shot:

Nothing strange here and while the recipe calls for a tart tartin dish, a big enough cast iron skillet works great.

First off lets get the ice cream out of the way, where you make the vanilla cream, toast walnuts, and then melt sugar with heat and mix it all together in a ice cream machine:

Overall making caramel seems darn simple, but I don't know if this is a side effect of having an induction stove top where controlling to have a low heat and no hot spots is easy so the whole thing just melts nicely.

Before heat

After heat

Add some over toasted walnuts

Run it through the machine and you have ice creams

Next up was making the Tart by making some "rough puff" pastry from scratch. This seems to have gone well the folding went well and grating the frozen butter was kinda fun.